Thursday, January 15, 2009

Just Loaf, Beenleigh, QDL

Just had a wonderful night in a littke bakery in Beenleigh, about 50k south of Brisbane. Will and Katlyn run the place together, (with their 4 year old son)~

Will takes his breads very seriously and most doughs have 2 starters in them, and a small amount of yeast. This baguette, made out of the country white dough, had a perfect taste profile, and did not dry out as much as the traditional french Baguettes, that we all strive to make. Will, it was still good a day and a half later, and the fruit bread, with cranberries, raisins, currants and almonds was generous and scrumptious!

Country Baguette
Proud Will at the end of the shift
Small table-top reversible sheeter. I have seen a few of these, they must be 50 years old, and are as ubiquitous as our Acme Sheeter Moulders back in Canda and The States.

1 comment:

caitlynrose said...

Glad you enjoyed your night at The Just Loaf. Hope all is well. You made a post on our blog as well.

Why this blog.....

My photo
January to March 2009. I was on Professional Development leave from my teaching Job at the Culinary Institute of Vancouver Island Universtity. I chose to take a 3 month leave to visit bakeries and teachng institutions in Australia. Thank you to VIU and my union (BCGEU) for supporting this venture. The aim of this blog was to keep an ongoing diary of my experiences and share them with my students and colleagues. This sure beats coming up with a report and slide show months later. I mean "FRESH" is what baking is all about! Learned to bake back in 1978....making granola...but that is another story. .